Smoked Salsa offers a great way to enjoy traditional salsa with a smoky flavor. To make a spicy salsa, fresh tomatoes, onions, garlic, jalapeno, and onion are smoked. Then, they blend with herbs and spices to create a delicious and flavorful salsa.
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Homemade Smoked Salsa
Making homemade salsa is my favorite thing. This homemade smoked salsa is even better than homemade salsa. Hey, Grill Hey loves to smoke everything, even salsa! This is a great way of using up fresh tomatoes, especially if your crop is from your garden.
It’s great as an appetizer and can be topped with a variety of other foods, such as tacos or breakfast burritos. It would be great on my Grilled Sweet potato Nachos. This smoked salsa is a great option for any recipe that calls for salsa.
The grill grates give you a rich, smokey flavor that gives your salsa a great finish. Smoking the vegetables first is a great way to make salsa taste amazing. The fresh salsa is great on its own but the added smoke adds a unique flavor to the dish.
Ingredients for Smoked Salsa
Only 7 ingredients are required to make this salsa. This salsa is delicious and unlike any other. This salsa is best made with freshly picked tomatoes from your garden. I have a few tomatoes in my yard that just beg to be smoked and turned into salsa.
- Steak tomatoes
- Red onion
- Jalapeno
- Garlic cloves
- Fresh cilantro
- Lime juice
- Salt
How To Make Smoked Salsa
Although smoking salsa is more time-consuming than making fresh salsa, it’s totally worth the effort. These steps will help you make your own homemade smoked salsa.
- PREPARE THE VEGGIES. Cut your tomatoes and onions into large pieces that won’t slip through the grill grates. If you prefer milder salsa, you can remove the seeds and ribs of your jalapeno. However, if you like hotter salsa you can leave them in. You don’t want your vegetables falling through the smoker’s grates. Leave the large wedge slices of tomato on the grates.
- SMOKE! Place the vegetables directly on the grill grates or in the vegetable basket of your smoker and let them smoke for 90 minutes at 220 degrees F.
- BLEND, ENJOY. Add the smoked tomatoes and onion to a blender jar. Blend in the lime juice, cilantro, salt, and pulse to blend. My salsa is a little chunky so I prefer it to be a little chunky. However, you can blend it until it achieves the consistency that you desire.
What are the Best Tomatoes for Salsa?
Roma tomatoes are the best tomato variety for salsa making. These tomatoes are sweet and juicy, making them a great choice for smoked salsa. You can also use heirloom, cherry, and beefsteak tomatoes.
Recipe Tips
- To make thick smoked salsa, pulse the food processor until you get the desired consistency.
- To make a thinner salsa, pulse the food processor for approximately 10-15 seconds.
- Smoke the tomatoes only for a milder smoke flavor. Instead, you can add all the ingredients to the blender.
- Salsa kept in an airtight container in a refrigerator for at least 5-7 days will keep good.
Start By Prepping Your Ingredients
Washing your ingredients properly is an essential step in cooking. You could get food poisoning or even die from the dish if you don’t wash your ingredients properly.
To remove excess water from fresh fruits and vegetables, like leafy greens and berries, use a colander. Before adding any product to your recipe, dry it thoroughly with a paper towel.
When using meat products or other ingredients, ensure they have been properly seasoned and thawed before you add them to your recipe. If you need to add flavor, herbs and spices can be used!
Next, cook the main ingredient of your meal. This will vary depending on what type of dish you are making. To make pasta or rice perfectly, you should follow the directions on the package. If you’re looking for something different, or a new twist on a recipe, you can find them online.
Toss the Peppers and Tomatoes in Direct Heat until they are tender
It will take approximately 45 minutes for the tomatoes to burst. Allow the Tomatoes to cool for at least 30 minutes after being removed from the heat. Once they are cool, pour the juice into a bowl and place it in a colander.
Blend the tomato pulp, garlic, chipotle chilies, peppers, and garlic in a food processor. Add the tomato pulp, jalapeno peppers, garlic, and chipotle chiles to a large saucepan. Stir in the sugar, vinegar, salt, and water. Bring to a boil over medium heat. Cook for 30 minutes or until thickened. Adjust the seasoning if necessary.
Take The Skins Out Of The Smoked Tomatoes
After the tomatoes have been smoked, you can remove them from the skewers and eat them as-is. If you wish to remove the skins from your smoked tomatoes you can use a knife to cut around each one.
Alternately, boil the tomatoes for 30 seconds and then remove the skins using a vegetable peeler or paring knife. Both methods work well.
Make an “X” on the bottom of each smoked tomato using a paring knife. Peel the skins from the “X” carefully. If they are still stubborn, you can help by boiling the tomatoes for 20-30 seconds. After removing the skins, cut the tomatoes into pieces and place them in a bowl.
Season To Taste With Salt, Pepper, And Lime Juice
Combine cumin, chili powder, and salt in a small bowl. The spice mixture should be rubbed all over the chicken pieces. Place olive oil in a large skillet on medium heat.
Once the oil is hot, add the chicken to the skillet and cook for 5 to 7 minutes, or until it is browned on all sides. Add the bell peppers, onion, and garlic. Cook for 2 to 3 minutes or until fragrant.
Add the chicken broth. Scrape any browned bits from the bottom of the skillet. Bring to a boil, then reduce heat to low. Let the mixture simmer for 5 minutes to allow flavors to combine. If desired, stir in the cilantro (I did not). Serve with lime wedges if you like.
This simple dish is packed with protein and flavor! These chicken cubes can be used in a variety of dishes, including tacos, burritos, and salads. The lime wedges are a great addition to this dish. I hope you enjoy it!
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